This leftover meatloaf sandwich is a fast, satisfying way to turn extra meatloaf into a fresh and flavorful meal. Warm slices of meatloaf are topped with melted cheese, layered with thinly sliced red onion, finished with yellow mustard, and tucked between toasted bread spread with a creamy barbecue mayo. It is hearty, easy to make, and perfect for lunch or a simple dinner.
Why You’ll Love This Recipe
This recipe is a great way to give leftovers a second life without making them feel like leftovers at all. The combination of savory meatloaf, gooey cheese, tangy mustard, and creamy barbecue mayo creates a sandwich that tastes rich, balanced, and comforting.
You will also love how quickly it comes together. With just a few ingredients and about 20 minutes, you can have a hot sandwich that feels filling and homemade without much effort. It is also easy to customize with your favorite bread, cheese, and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons mayonnaise
1 tablespoon barbecue sauce
1 tablespoon olive oil
2 slices leftover meatloaf, about 1 inch thick each
2 slices cheese, such as thick processed cheese slices, cheddar, or mozzarella
1 tablespoon water
4 slices sandwich bread
Thinly sliced red onion, to taste
Yellow mustard, to taste
Directions
In a small bowl, whisk together the mayonnaise and barbecue sauce until smooth and fully combined. Set the barbecue mayo aside.
Place a skillet over medium-low to medium heat and add the olive oil. Once the oil is warm, add the slices of leftover meatloaf. Cook them for 3 to 5 minutes on the first side, then turn and cook for another 3 to 5 minutes, until heated through and lightly golden on the outside.
Fold each slice of cheese over itself so it sits thicker on top of the meatloaf. Place one slice of cheese on each piece of meatloaf in the skillet. Add 1 tablespoon of water to the skillet, then quickly cover with a lid for 30 seconds to 1 minute so the cheese softens and melts. Transfer the meatloaf slices to a plate.
Toast the bread to your preferred level of crispness. Spread the prepared barbecue mayo over one side of each bread slice.
To assemble, place one slice of bread on a work surface with the barbecue mayo facing up. Add a slice of cheesy meatloaf, top with thinly sliced red onion, and drizzle with yellow mustard. Close the sandwich with another slice of bread, keeping the barbecue mayo on the inside. Repeat with the remaining ingredients. Serve right away while warm.
Servings and timing
This recipe makes 2 sandwiches.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
You can easily change this sandwich to match what you have on hand. Swap the processed cheese for cheddar, mozzarella, provolone, or any cheese that melts well. For the bread, try sourdough, whole wheat, white sandwich bread, or a sturdy bun.
For extra texture and flavor, add lettuce, pickles, coleslaw, sliced cabbage, pickled onions, or sliced peppers. You can also adjust the sauce by using more barbecue sauce for a stronger smoky flavor or replacing the barbecue mayo with plain mayonnaise if you want something simpler.
Storage/Reheating
This sandwich is best enjoyed freshly made, but the components can be stored separately. Keep leftover meatloaf in an airtight container in the refrigerator for up to 3 days if it has not already been stored for a long period. Store sliced onion and bread separately to keep everything fresh.
To reheat, warm the meatloaf in a skillet over medium-low heat until heated through. Add the cheese during the final minute so it melts nicely. Toast the bread fresh before assembling for the best texture. Avoid reheating the fully assembled sandwich in the microwave, as the bread can become soft.
FAQs
Can I use any type of leftover meatloaf?
Yes, this sandwich works well with chicken, beef, turkey, or mixed meatloaf. Use whatever leftover meatloaf you already have.
What is the best bread for this sandwich?
Any sandwich bread you enjoy will work. White bread, whole wheat, sourdough, and thicker bakery-style slices are all good choices.
Do I have to use processed cheese?
No, you can use cheddar, mozzarella, provolone, or another favorite melting cheese instead.
Can I make the barbecue mayo ahead of time?
Yes, you can mix the mayonnaise and barbecue sauce in advance and keep it covered in the refrigerator until needed.
How do I keep the sandwich from getting soggy?
Toast the bread and assemble the sandwich just before serving. Storing the ingredients separately also helps keep the bread from softening.
Can I add more toppings?
Yes, pickles, lettuce, cabbage, coleslaw, or sliced peppers all make excellent additions.
Is this recipe spicy?
No, the basic version is not spicy. It is savory, tangy, and slightly smoky from the barbecue sauce.
Can I make more than two sandwiches?
Yes, simply double or triple the ingredients as needed. Keep the same mayonnaise-to-barbecue-sauce ratio for the spread.
What can I serve with this sandwich?
Potato chips, fries, potato wedges, soup, salad, or a pickle all pair well with it.
Can I make this without mustard?
Yes, the mustard is optional. You can leave it out or replace it with another sandwich spread you enjoy.
Conclusion
This leftover meatloaf sandwich is proof that leftovers can be just as exciting as the original meal. With toasted bread, melted cheese, flavorful barbecue mayo, and warm slices of meatloaf, it delivers a comforting and easy meal in very little time. Whether you make it for lunch, dinner, or a quick weekday bite, this sandwich is a delicious way to use what you already have in the fridge.
